JP5757717B2 - Sugar-coated chewing gum and method for producing the same - Google Patents

Description

  The present invention relates to a sugar-coated chewing gum that expresses a strong taste quickly and a method for producing the same.

  In sugar-coated chewing gum, in the prior art, there is a method of adding a flavoring and flavoring to the sugar-coating layer and flavoring (Patent Documents 1 to 5), but there is a restriction on the amount of acidification and flavoring to be added. . Even if it is mixed in the sugar-coating layer, the expression of the taste at the moment of eating is weak, and even if it is attached to the outermost layer of sugar-coating, if the sugar-coating layer has a smooth shape, the amount that can be attached per time is limited. As a result, the expression of the taste at the moment of eating was weak.

Patent No. 4494536 Patent No. 3801818 JP2008-125482 Patent No. 3562660 Patent No. 4482432

  An object of the present invention is to provide a sugar-coating chewing gum that expresses a strong taste quickly and immediately when it is put in the mouth.

  The sugar-coated chewing gum of the present invention (hereinafter sometimes referred to as “sugar-coated gum”) has a structure in which the chewing gum portion is covered with a sugar-coated layer, and the surface of the sugar-coated layer has irregularities. A flavoring agent is attached and filled in the concave and convex portions. In the present invention, a concave portion is formed on the surface of the sugar coating layer, and the flavoring agent is embedded in the concave portion, so that a large amount of the flavoring agent is retained even when the adjacent sugar coating chewing gum collides. The flavor of can be felt strongly. Conventionally, it has been common knowledge that the sugar-coated layer is coated so that the surface is smooth, and a sugar-coated layer having a rough surface is recognized as a product with poor coating. However, in the present invention, it has been found that a strong flavor can be rapidly expressed by actively utilizing the unevenness of the surface of the sugar coating layer and retaining the flavoring agent.

The present invention provides the following sugar-coated chewing gum and a method for producing the same.
Item 1. A process for producing a sugar-coated chewing gum, characterized by comprising the following steps:
(i) sugar-coating the chewing gum part and forming a sugar-coating layer having irregularities on the surface;
(ii) A step of attaching a flavoring agent to the concave portion of the sugar coating layer.
Item 2. Item 1. The sugar-coating layer is produced by forming a first sugar-coating layer having a flat surface on the chewing gum portion, and then forming a second sugar-coating layer having irregularities on the surface outside the first sugar-coating layer. The method described.
Item 3. Item 3. The method according to Item 1 or 2, wherein irregularities are formed in the sugar coating layer by suppressing the rotation speed of the rotary hook for sugar coating formation.
Item 4. A sugar-coated chewing gum having a chewing gum part and a sugar-coated layer, wherein a flavoring agent is attached to a concave portion on the surface of the sugar-coated layer.
Item 5. Item 5. The sugar-coating chewing gum according to item 4, wherein the sugar-coating layer comprises a two-layer structure of an inner first sugar-coating layer having a flat surface and a second sugar-coating layer having a recess on the surface.
Item 6. Item 6. The sugar-coated chewing gum according to item 4 or 5, wherein the flavoring agent contains a fragrance, a sour agent, or a sweetener.

  In the present invention, the surface of the sugar coating is made uneven so that the surface area is increased to make it easier to attach and retain the flavoring agent. When a flavoring agent is applied, it enters the recess, and as a result, many flavoring agents can be attached. As a result, the obtained sugar-coated chewing gum realizes a strong taste immediately at the moment of putting in the mouth.

2 is a photomicrograph of the sugar-coated chewing gum produced in Example 1. The surface of the uneven sugar coating (flavored powder) is shown. The uneven sugar coating (flavored powdered) cross section 1 is shown. The depth of the groove is 34.08μm. The uneven sugar coating (flavored powdered) cross section 2 is shown. The width is 385.49μm and the groove depth is 48.18μm. Usually the surface of sugar-coated products. A cross-section of a normal sugar-coated product is shown.

Hereinafter, the present invention will be described in more detail.
In the present invention, examples of the flavoring agent include acidulants, fragrances, sweeteners and the like, and one of these can be used alone, or two or more can be used in combination. Examples of the sour agent include citric acid, malic acid, tartaric acid, gluconic acid, lactic acid, succinic acid, adipic acid, fumaric acid, ascorbic acid, sodium citrate and the like. Perfumes include citrus flavors such as orange, lemon, lime, and grapefruit; fruit flavors such as apple, banana, cherry, grape, melon, peach, pineapple, plum, raspberry, and strawberry; vanilla, coffee, cocoa, chocolate Examples include mint flavors such as peppermint and spearmint; spice flavors such as allspice, cinnamon and nutmeg; and nut flavors such as almond, peanut and walnut. As a component of the fragrance, menthols (particularly l-menthol), menthone, vanillin, ethyl vanillin, cinnamic acid, piperonal, d-borneol, camphor, methyl anthranilate, methyl cinnamate, cinnamic alcohol, N-methylanthranilic acid Examples thereof include methyl, methyl β-naphthyl ketone, limonene, linalool, and allyl isothiocyanate. As sweeteners, high-sweetness sweeteners such as aspartame, acesulfame K, sucralose, stevia, neotame, thaumatin, monosaccharides such as glucose, fructose, tagatose, disaccharides such as sucrose, maltose, lactose, trehalose, palatinose, Examples include syrups, oligosaccharides, and sugar alcohols such as maltitol, lactitol, sorbitol, reduced palatinose, mannitol, xylitol, erythritol, and reduced varicella. Preferred sweeteners include maltitol, reduced palatinose, xylitol, erythritol, acesulfame K, aspartame, sucralose and the like. In addition, starch, modified starch, dextrin, fine silicon oxide, emulsifier, and the like may be added as appropriate in order to improve dispersibility of acidulants, flavors, sweeteners, and the like.

  The flavoring agent may be sprayed and dried on the surface as a solution or liquid with a solvent or binder such as water, ethanol or the like, and may be adhered to the concave portion of the sugar coating layer by dissolution, dispersion, suspension or moistening. It may be applied and dried to be adhered, and after spraying a solution as a binder, it can be adhered to the surface by spraying and drying the powder as it is. The flavoring agent is preferably attached in a sugar-coated kettle.

The amount of the flavoring agent attached to the surface of the sugar-coating layer is about 200 to 5000 μg, preferably about 500 to 4000 μg, per 1 cm ² of the surface area of the sugar-coating chewing gum. Moreover, a sugar-coating layer is about 10-50 mass% with respect to sugar-coating chewing gum, Preferably it is 15-45 mass%, More preferably, it is about 20-40 mass%. A chewing gum part is about 90-50 mass% with respect to sugar-coating chewing gum, Preferably it is 85-55 mass%, More preferably, it is about 80-60 mass%.

  The sugar-coating layer may be composed of one layer or two or more sugar-coating layers as long as the surface has irregularities and has concave portions. For example, in the case of a two-layer structure, a first sugar coating layer having a smooth surface may be formed on the chewing gum portion side, and a second sugar coating layer having irregularities or recesses may be formed on the outer surface thereof.

  The recesses and protrusions of the sugar coating layer are formed on the entire sugar coating surface. Therefore, the flavoring agent is also distributed over the entire surface of the sugar-coated chewing gum. The surface of the sugar-coated chewing gum is present such that the convex portions of the sugar-coated chewing gum and the flavoring agent are dotted in a mottled pattern, or one is dotted in a striped pattern (see FIG. 1). If the amount of the flavoring agent is large, the flavoring agent forms a continuous phase on the surface of the sugar-coating chewing gum, and the convex portions of the sugar-coating layer are scattered in islands. If the amount of the flavoring agent is small, the surface of the sugar-coating chewing gum is such that the convex portion of the sugar-coating layer forms a continuous phase, and the flavoring agent attached or filled in the concave portion is scattered in islands. When the amount of the flavoring agent is between these, none of them forms a continuous phase, and the convex part of the sugar-coating layer and the flavoring agent are mixed. The fact that the flavoring agent is attached to the surface or recess of the sugar-coated chewing gum can be confirmed by a photograph taken with an optical microscope or an electron microscope.

  The outer surface of the sugar coating layer is composed of a convex portion and a concave portion, and the concave portion is preferably formed in a groove shape, and a large amount of flavoring agent can be adhered and maintained inside. The ratio of the concave portion to the surface is about 10 to 75%, preferably about 20 to 70%, more preferably about 25 to 65%, and the convex portion is about 90 to 25%, preferably about 80 to 30%. Preferably it is about 75 to 35%. Although the convex part is exposed to the outside even after the flavoring agent has adhered, the ratio of the convex part that can be recognized from the outside becomes small if the adhesion amount is large. Therefore, in sugar-coated chewing gum products, the proportion of the flavoring agent is about 10 to 85%, preferably about 20 to 80%, more preferably about 25 to 75%. The depth of the recess is about 5 to 1000 μm, preferably about 10 to 800 μm, more preferably about 15 to 600 μm, and particularly preferably about 20 to 400 μm.

  The sugar coating layer can be formed according to a conventional method in which a chewing gum part is coated with a sugar coating syrup obtained by dissolving a sugar mixture in water. Known sugar coating syrups can be used, and are not particularly limited. For example, thickeners such as gum arabic, gelatin, and pullulan, acidulants, coloring agents, flavoring agents, high-intensity sweeteners, and the like can be blended. Examples of the sugar mixture include sugar, maltitol, reduced palatinose, xylitol, lactitol, erythritol, starch, modified starch, dextrin and the like.

  The sugar coating layer can be formed using a rotary hook for sugar coating. Preferred examples of the rotary hook include a peer-type rotary hook, an onion-type rotary hook, and a horizontal rotary hook.

  In the case of sugar coating with a rotary kettle, a process of applying, stretching and drying a sugar coating syrup is included. By repeating such steps, one or more sugar coating layers having a smooth surface can be formed. On the other hand, by shortening or omitting the stretching process between the coating process and the drying process, the sprayed sugar coating syrup is applied unevenly, and when this is dried, a sugar coating layer having irregularities on the surface is formed. The sugar-coated layer having irregularities on the surface has been conventionally regarded as a defective product, but in the present invention, these irregularities are used for adhesion and holding of the flavoring agent. A sugar-coated layer with irregularities on the surface may be formed by only one layer, but there is a possibility that a part that is not covered with sugar coating or a part where the sugar-coated layer is very thin may occur, for the purpose of protecting the chewing gum part and improving the stability It is desirable to form the sugar coating layer by combining the first sugar coating layer having a smooth surface and the second sugar coating layer having irregularities on the surface. The sugar coating syrup can be prepared, for example, by dissolving 100 parts by weight of a sugar mixing part in 30 to 100 parts by weight of water and appropriately blending other additives. In the drying step, it is preferable to use hot air of about 20 ° C to 40 ° C.

  The chewing gum portion may be a commonly used one, and includes a gum base, sweetener, acidulant, flavor, pigment, emulsifier, softener, stabilizer and the like, and further, a thickener, fruit juice powder, fruit juice extract, tableting Product, granulated product, hard candy, soft candy and the like.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example, this invention is not limited to these Examples. In the following Examples and Comparative Examples, the strength of flavor and the speed of expression of flavor were comprehensively determined by sensory evaluation by five specialized panelists. In the examples, “parts” means “parts by weight” unless otherwise specified.

Example 1
<Preparation of soft candy>
Prepared according to conventional methods.
<Preparation of chewing gum>
According to a conventional method, about 1 g / one pellet type chewing gum was prepared.
<< Preparation of sugar coating with unevenness >>
70 parts of chewing gum was put into a Doria Coater DRC2000 machine (manufactured by POWREC Co., Ltd.), and an appropriate amount of syrup for sugar coating shown in Table 1 was applied while rotating the kettle at a speed of 3 to 5 revolutions / minute, and spread appropriately. After that, it was dried by blowing air at 20 to 40 ° C. This process was repeated several times until the sugar-coated chewing gum was 85 parts to prepare a flat first sugar-coated layer. Then, after dropping the kettle to a speed of 0.5 to 3 revolutions / minute, apply an appropriate amount of syrup for sugar coating shown in Table 1 and dry it by blowing air at 20 to 40 ° C. without providing a spreading time. It was. This process was repeated several times until the sugar-coated chewing gum was 100 parts, and a second sugar-coated layer having irregularities on the surface was obtained. Finally, the sugar-coated syrup was applied, and then 3 parts of the flavoring agent having the composition shown in Table 2 was sprayed and dried to obtain 102 parts of the final sugar-coated chewing gum to which the flavoring agent was attached. 1 part of the flavoring agent did not adhere. In the obtained sugar-coated chewing gum, the depth of the concave portion was about 300 μm, and the amount of the flavoring agent attached to the surface of the sugar-coated layer was 3500 μg per 1 cm ² of the surface area of the final sugar-coated chewing gum.
(Comparative Example 1)
After preparing the chewing gum in the same manner as in Example 1, in the preparation of the sugar-coated product having unevenness, the process of obtaining the second sugar-coated layer having unevenness on the surface was not performed, and the kettle was rotated 3 to 5 times / An appropriate amount of syrup for sugar coating shown in Table 1 was applied and spread while rotating at a speed of minutes, and then dried by blowing at 20 to 40 ° C. to obtain a sugar-coated chewing gum. Finally, 3 parts of a flavoring agent having the composition shown in Table 2 was sprayed and dried to obtain 100.3 parts of the final sugar-coated chewing gum to which the flavoring agent was attached. 2.7 parts of flavoring agent did not adhere.
(Comparative Example 2)
Finally, after the sugar-coated syrup was applied, the same procedure as in Example 1 was carried out except that the flavoring agent having the composition shown in Table 2 was not sprayed to obtain 100 parts of the final sugar-coated chewing gum.

  About the final sugar-coating chewing gum obtained in Example 1 and Comparative Example 1-2, the strength of flavor and the speed of expression of flavor were comprehensively judged by sensory evaluation by five professional panelists. The obtained results are shown in Table 3.

  From the result of sensory evaluation, it can be seen that a strong taste is quickly and immediately expressed at the moment of putting in the mouth by attaching a flavoring agent after forming a second sugar-coating layer having irregularities on the surface.

Claims (5)

A process for producing a sugar-coated chewing gum, characterized by comprising the following steps:
(i) sugar-coating the chewing gum part and forming a sugar-coating layer on the surface of the chewing gum part ;
(ii) A step of attaching a flavoring agent to the concave portion of the sugar coating layer
The sugar-coating chewing gum has a structure in which the chewing gum part is covered with the sugar-coating layer, the surface of the sugar-coating layer has irregularities, and the surface of the sugar-coating chewing gum has a convex part of the sugar-coating layer and a flavoring agent, A method for producing a sugar-coating chewing gum which has a mottled pattern or one of which is dotted with stripes (however, the sugar-coating chewing gum excludes foaming chewing gum) . The said sugar-coating layer is produced by forming the 1st sugar-coating layer where the surface is flat in a chewing gum part, and then forming the 2nd sugar-coating layer which has an unevenness | corrugation on the surface outside the 1st sugar-coating layer. The method described in 1. On the surface of the chewing gum portion a sugar-coated chewing gums having a coating layer, Ri Na by adhering flavoring agent in the recess of the surface of the coating layer, wherein the sugar coating chewing gum has a structure coated with the chewing gum portion in the coating layer, The surface of the sugar-coated layer has irregularities, and the surface of the sugar-coated chewing gum is provided with a convex portion of the sugar-coated layer and a flavoring agent in a mottled pattern, or one of them is dotted in a striped pattern. The sugar-coating chewing gum is excluding those having foaming properties). The sugar-coating chewing gum according to claim 3 , wherein the sugar-coating layer has a two-layer structure of an inner first sugar-coating layer having a flat surface and a second sugar-coating layer having a concave portion on the surface. The sugar-coated chewing gum according to claim 3 or 4 , wherein the flavoring agent contains a fragrance, a sour agent, or a sweetener.